Sheet Pan Chicken Souvlaki and Potatoes
Creamy Cucumber Salad
Ingredients
- ½ lb chicken cutlets
- 2 cups frozen red potato wedges with olive oil and garlic (such as Alexia)
- 1 red bell pepper, cut into strips
- 1 Tbsp olive oil
- 1 Tbsp fresh lemon juice
- ½ tsp Greek seasoning
- ½ lemon, thinly sliced
- 3 Tbsp crumbled feta cheese
- 2 Tbsp pitted kalamata olives
Instructions
- Preheat oven to 425°F. Place a rimmed baking sheet in oven while preheating.
- Toss together chicken, potatoes, bell pepper, oil, lemon juice, and seasoning in a bowl. Arrange in an even layer on preheated pan. Top with lemon slices.
- Bake 20 to 25 minutes or until chicken is done and potatoes are golden. Sprinkle with cheese and olives.
Side Dish Ingredients
- 1 seedless cucumber
- ¼ cup 2% reduced-fat plain Greek yogurt
- ½ Tbsp minced fresh dill (or use ½ tsp dried)
- 1 tsp white wine vinegar
- Dash of kosher salt
Side Dish Instructions
- Cut cucumber into half-moon slices. Combine yogurt, dill, vinegar, and salt; add cucumber. Toss.
Nutritional Information
| Main | Side | Total | |
| Servings | 2 | 2 | |
| Calories |
448
|
44
|
492
|
| Fat (g) | 20 | 1 | 21 |
| Sat. Fat (g) | 4 | 0 | 4 |
| Protein (g) | 32 | 4 | 36 |
| Carb (g) | 33 | 7 | 40 |
| Fiber (g) | 5 | 1 | 6 |
| Sodium (mg) | 898 | 73 | 971 |
Quick & Healthy Meal Plan
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